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Dreamfield Low Carb Pasta

This pasta is significantly lower in Carbs. Has anyone tried this pasta and if so how is it. I'm watching Carbs and so miss not having pasta. Thanks.

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  1. Try Tofu Shirataki Noodles! 20 calories a serving and negligible carbs -- they are the best.

    7 Replies
    1. re: Marianna215

      I live near a huge Asian Market. I'll look tomorrow. Thanks.

      1. re: Marianna215

        Where do you buy these? Should I look at Whole Foods/Wild Oats or at an authentic Asian market?

        Sounds really good, and right up my alley!

        1. re: mamaciita

          I buy my shirataki from Whole Foods. It's SO great, don't be scared of the smell at first, it boils out.

          Last night I broiled some clams while my shirataki parboiled, then pulled the skillet out from under the broiler, deglazed with sake, threw in some garlic, then the noodles, then some soy and cilantro and let it boil down a bit.

          The lightest clam fettucine you could imagine!
          (The shirataki I see comes in fettucine and spaghetti shapes)

          1. re: thejulia

            Thanks! I can't wait to see what all my carb-phobic friends think when I feed them PASTA.

            1. re: mamaciita

              make sure whatever you do when you rinse these noodles out, you need to make sure all the moisture is out of them before you eat them or stirfy them or put sauce on them or whatever or else the sauce just wont stick

        2. re: Marianna215

          You need to be careful with those noodles. They can do a real job on your stomach.

          Dreamfields is the pasta I use. Lasagne, penne, linguini, spaghetti are impossible to tell from the regular brands. I've had a problem with it only once and it was with the spaghetti. When I opened the package, while the noodles were intact, they had funny little marks all over them. When I added the spaghetti to the boiling water it just disintegrated. Only happened once.

          I made a really yummy pene with pancetta, baby bellas and a creamy cheese sauce with a bit of wine when my DH requested mac and cheese one night last week. It was sinfully rich and delicious. If I had to order Dreamfields on line I'd pay extra for the shipping gladly

          1. re: Candy

            Must be a manufacturer's defect. Never happened to me. I don't notice any gumminess but I am ususally in a hurry to have dinner ready so I watch and test very often.

            I like making spaghetti carbonara with it. Feels less guilty somehow but do still have to watch portion size.

        3. I use Dreamfield's all the time, it's excellent pasta with no weird flavors and it has a great texture. You really can't tell it from any other good dried pasta. The only thing is really watch it closely, if you over cook it, pure mush.

          1. I tend to buy Quinoa or Spelt based pasta -- both have a nice nutty flavor to them, and are much lower in carbs/higher in protein than regular pastas. They do definitely have a specific 'flavor' though, so tend to work better when paired with a sauce or in a baked pasta dish. Olive oil & some parmesan just isn't the same with these versus good old white noodles!

            1. LOVE Dreamfields, especially as I'm absolutely forbidden regular pasta and despise whole-wheat. Our Vons and Ralphs supermarkets carry it, but only the linguini and the penne rigate, so I've been buying it online from Netrition - in fact, my latest order of elbow macaroni just arrived at my door while I was typing this! With the discount pricing and the shipping charges, the cost is almost identical to what I'd pay at the store. The link is below:


              3 Replies
              1. re: Will Owen

                Thanks Will, the only thing I could not get at Kroger was the Rotini. I just ordered 4 boxes. I wish they made noodles, wider than the linguini for soups and casseroles and some shells large enough for stuffing.

                1. re: Candy

                  Yes, it'd be nice if they made fettucine and pappardelle, too. What I would REALLY wish is that they'd put that flour on the market! I'd love to make dumplings and spƤetzle with it, and oldfashioned egg noodles.

                  1. re: Will Owen

                    I think it was MMRUTH who suggested subbing half of the flour in sparzle with soy flour to recude the carbs and up the fiber. Might be worth a try.

              2. I love it too, although I have no idea if it has any effect on my waistline. It tastes exactly like regular Italian-made spaghetti to me, and my kids don't notice any difference either. I've also tried the shiritaki noodles (they have them at Trader Joe's now!) but I find they really only work in an Asian stir-fry.

                1. I just checked the Lowcarb Luxury site yesterday and in their review, they stated it was a 50/50 toss-up between Dreamfields and Barrillas low carb pasta. I've never tried Barrilla, didn't even know they had a lc pasta. But, for us, the Dreamfield tastes just like the real deal.

                  1. A low carb pasta I really like is Barilla Plus, which is whole grain and legume based. It's in most supermarkets in a yellow box and is higher in protein and fiber than whole wheat pastas I have bought. I like the taste and the texture a whole lot better than whole wheat and I am hard pressed to tell it apart from regular boxed pastas.

                    1. Dreamfields Pasta is so similar to regular pasta if you don't overcook it that no one would ever know. However, remember it has the same calories as regular pasta.
                      I've also tried shiritaki noodles- in soups and stirfries they're ok but they definitely do not have the texture or taste of regular pasta. If you're on a diet either try dreamfields (in a small portion) or regular pasta in a small portion. Lately I've been panfrying my already cooked dreamfields pasta in some olive oil until crispy (you only need a tsp or two). Mmmmmm

                      1. Is shirataki the same as konjac? I've had konjac pasta, and also have a box of Dreamfields in the cupboard.

                        1 Reply
                        1. re: rakh

                          I think it is a mixture of tofu and konjac.not as raw tasting as konjac.

                        2. Dreamfield is as good as most American made pasta - you really can't tell it's low carb - no grainy texture from the soy protein or whatever bulk fillers they put in.

                          You can't compare it to top quality Italian imports though.

                          I get the Dreamfield spaghetti, penne and also the lasagna noodles.

                          1. I like it. My husband's dietician actually recommended this brand. It tastes just like regular pasta to me, unlike the whole grain varieties. We tried the Barilla Plus and like the Dreamfields better. Not all supermarkets carry it though.

                            1. Just be careful that you don't reheat the pasta (so only cold leftovers) or cook it in any acidic sauce, such as tomato sauce. This somehow breaks down the magical low-carb properties of Dreamfield's.

                              2 Replies
                              1. re: sandradeen

                                Ooohh, didn't know that. Where did you find this out? 'Cause all our pasta dishes turn into leftovers around here, sometimes for two or three rounds. And of course except for mac'n'cheese it's almost ALWAYS tomato sauce.

                                1. re: sandradeen

                                  What do you mean? I've reheat tons of times, especially the lasagna and really didn't notice any difference in terms of taste & texture.

                                  The 'low carb' stuff I don't know, but can't see how reheating will change the ingredients!

                                2. Just a quick question: what makes Dreamfields healthier than regular whole-grain pasta? Because the calories and fiber sound about the same...

                                  4 Replies
                                  1. re: piccola

                                    Through some patented scientific manipulation they've managed to make just a fraction of the actual carbohydrate content digestible, so if you're on a low-simple-carb diet (say, borderline diabetic as I am) it means you can eat this stuff instead of being stuck with whole-wheat pasta. To some of us that's like falling in love and winning the lottery, all at once.

                                    As you can see from the revelations immediately above, it looks like I'm about to be jilted AND will have to give all the money back. Damn.

                                    1. re: Will Owen

                                      Hi Will,

                                      I've heard about the no reheating rule on low carb forums but it's not stated anywhere on the website that I can find, and at least one of the recipes does require cooking twice, the mac and cheese. First you boil the pasta then bake it, so I can't imagine reheating the pasta would do too much to it, especially if you don't overcook it from the start.

                                      I've never heard the "no tomato sauce" rule and the website includes a recipe for lasagna (also cooked twice) with a jarred tomato basil sauce.

                                      So...don't do anything rash with that money yet.


                                      1. re: tobycat

                                        >I've never heard the "no tomato sauce" rule

                                        Note that it's *cooking* in tomato sauce that is the reported problem--see the bottom of this page:


                                        That is, boiling the pasta in water and then mixing it with tomato sauce is not a problem.

                                      2. re: Will Owen

                                        Will thans for the mention of Netrition. My 4 boxes of Dreamfields rotini arrived promptly. I forgot they are the same company I order Carbquick from. Sort of like low carb Bisquick. Their cheese biscuits are wonderful made from that stuff. They also make a Carbalose flour. In the Netrition catalog they are listed under Tova. I amy have to order some of the flour to experiment with. Maybe it will work for Spatzle?

                                    2. I use Dreamfields all the time and love it! (My picky husband can't tell the difference either)
                                      I've used it in Tuna casseroles, mac n cheese, fettuccini alfredo, and even throw some in my minestrone. Luckily my local grocery store stocks many varieties (elbow, spiral, mostaccoli, angel hair, fetuccini).

                                      1. The only caveat Dreamfields offers is a stern warning to fully drain the noodles. I've never seen anything about reheating or heating in tomato sauce.